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Uploaded on Jan 13, 2010

Homemade Muscadine Jelly From Scratch- You Can Do It Too. Want to make your own Muscadine Jelly? Here;s a recipe and tips that will allow you to cook up a batch of your very own. Recipe Courtesy of White Wood Farms, LLC. First you need to find a local farmer that grows muscadine grapes or check with your local farmers market. We found our grapes through Ben Burkett with B&B farms/Indian Spring Cooperative located in Petal MS, Yes we went and picked our own, what an experience,
Now that we have the muscadine grapes lets
get started,
1)
Discard stems and leaves,
2) Wash the muscadine in plain cold water,
3) Place in 6-8 quart sauce pan
4) Cover with water and bring to a boil. Reduce heat simmer for 10 minutes or until tender, Crush fruit so it extracts the juice,
5) Place 3 layers of cheesecloth or jelly bad in large bowl, Pour fruit into cheesecloth, Tie cheesecloth closed: hang and let drip into bowl, Press gently,
6) Measure 4 cups of juice, Pour in sauce pan add 7 cups of sugar bring to a boil add 3 oz. liquid pectin bring to another boil, Let sit for 1 minute scrap off foam that is on top and discard. Ladle into jars, leaving 1/8 inch space on top, Wipe rims and threads, Cover with lids, Place in hot bath with 2 inch's of water over the jars, leave siting in hot bath for 10 minutes. Remove let stand over night or until cooled down,
This recipe makes 6 - 7 8 oz.
glass jars of Muscadine Jelly.
Please note: Wash jars and lids in soapy water: rinse with warm water, Pour boiling water over lids in saucepan off the heat, Let sit in water until ready to use.
There you go I knew you could do it

I would like to thank Ben Burkett with B&B Farm/Indian Springs Cooperative located in Petal MS
Most of all Ralph Madison for putting this project together

If you have any questions or need information on how to make this product contact
 Anita deBoisblanc 
whitewoodfarms@yahoo.com
www.whitewoodfarms.net   
wwwwhitewoodfarms.org
(985)
237-5480
www.whitewoodfarms.net  
(985) 869-0140 

 

 

Published: 13 Jan 2010

 

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